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So I'm ready to delve into my first AG batch, went with a pretty basic amber/red ale recipe. I've tried to digest as much as I could about batch sparging and this is what I came up with. Any pointers would be much appreciated. The recipe specs are below (5G batch), I'll be mashing the 12 lbs...

curious how this turned out? I'm about to start up a lacto culture this week for my first BW and was leaning toward pitching the starter and then some us-05 after a couple days

Sounds like a reasonable analogy. The wife loves sours but hates the smell of brewday, I'm hoping to microwave a steak just to keep her happy and not kick me out of the kitchen :) Thanks for the input

So I guess this thread is almost exactly a year old but I'm very curious, how did it turn out? Been reading up quite a bit lately on sour mashes and just settled on a recipe just like this, although I'm not sure how exactly to keep 6 gallons at 100+ degrees. Also thinking of adding an ounce or...

Any reason I couldn't use this Rodenbach GC recipe (https://www.homebrewtalk.com/f72/rodenbach-clone-224122/) and just do a sour mash and pitch with us-05? As opposed to aging with the roeselare. Obviously not true to flanders style but would the end result be somewhat passable for the sake of...

Appreciate the feedback

Noted, so there's a definite funk/sour balance in play, which I'll eventually experiment with brett and some of the other critters out there, more/less souring etc. after I become comfortable with the process. For the purposes of what I'm doing as a noob, does anyone recommend a particular...

Got it, so you just added the sour mash with your regular mash. You kind of touched on another question I had about fermenting. My understanding is you can pitch with an ordinary yeast strain (us-05 for example) and since the souring has already taken place via the sour mash method. I was...

So I've been reading up on doing a sour mash which I will be trying for my next brew, as soon as I settle on a style. I realize this method to be somewhat of a shortcut than traditional souring methods but am interested in giving a whirl and am hoping someone out there can steer me clearly for...

Very much appreciate your insights, particularly on hop utilization which I honestly had no idea was impacted that much. Officially sold on upgrading my brew pot!

Yeah, I'll be getting a bigger kettle at some point. The guy at the shop i go to wanted an arm and a leg so I just continued to use the one ive had which i'd say is 4.5. When I fill it with 3 gallons there's not much room leftover. Plus the brewshop, and palmers book, both said to just boil a...

All good suggestions, thanks guys!

Does anybody have some tips on how to get rid of that sediment ring thats left behind inside the carboy? Because of the small opening I can't quite get my wire brush to bend at the right angle to scrub it away. Thanks

I'm a basic extract brewer and want to try steeping some caramel malts. In Palmers book it says after steeping I just follow my regular extract brewing process by stirring in the malt extract and adding more water to the pot to bring the wort volume up to 3 gallons. My question is, do i have...

Sweet, thanks for the feedback?

Hi all, I'm currently fermenting my first batch and after reading up plenty took extra care with regard to avoiding oxygen exposure as best I can (after aerating the chilled wort and pitching my yeast). In any case, last night after a week in the primary I transferred the beer to a secondary...

If I want to try cold conditioning, since I don't have room in my fridge for a carboy, can I just leave it in the secondary at room temp for a couple weeks like I normally would, then when fermentation stops bottle and refrigerate for a few more weeks? That sufficient? Thanks

Beginner question here. I've brewed a few beer batches and have the itch to try cider. If I buy the whole foods stuff that is not chemically preserved but is pasteurized, then can I just ferment it? Or does it still need to be heated Thanks